Title: Chicken Prosciutto
Yield: 6 Servings

Ingredients

3 Boned And Skinned Chicken -Breasts; Halved
1/4 C Onion; Chopped
2 Tb Dijon mustard
1 C Half And Half
1/2 Lb Mushrooms; Sliced
16 Oz Frozen Broccoli
Paprika
5 Tb Butter
1/4 C Flour
1 C Chicken broth
1/4 C White wine
4 Oz Swiss Cheese; Shredded
6 Prosciutto; Sliced Thin

Instructions

Place chicken breasts between two pieces of plastic wrap and pound 1/4 inch thin. Set aside. Heat oven to 400F.

In skillet over medium heat, melt 2 Tbsps of butter. Cook chicken in butter or margarine until lightly browned on both sides, about 5 min. Remove the chicken.

In the same skillet, melt the remaining 3 Tbsps. of butter. Add onions and sauté until soft, about 2 min. Remove from heat. Stir in flour and mustard. Gradually add chicken broth, half and half and wine. Add mushrooms. Cook over low heat until mixture thickens and boils, stirring constantly. Add 1/2 of the Swiss cheese, and stir until melted.

Arrange broccoli on the bottom of an un-greased 13 x 9 baking pan. Spoon half of the sauce over the broccoli. Alternate prosciutto and chicken breasts, slightly overlapping, over the sauce and broccoli down the centre of the dish. Tuck ends of proscuitto slices under the chicken. Pour the remaining sauce over the chicken. Bake at 400F for 20-30 minutes, or until chicken is tender. Remove from oven, and sprinkle with remaining Swiss cheese, and paprika. Bake 2 more minutes or until cheese is melted